Saturday, August 30, 2008

Chunky Salsa

As I've mentioned before, I'm not so much a fan of the spicy food. This presents a bit of a problem in the appetizer arena as chips and salsa are about as basic as you get. I have experimented with trying to find a suitable salsa that doesn't need a jalapeno pepper or any such thing. The basic problem I think, is that when you take out the spicy, there isn't a whole lot left in the flavor department. But then I came upon this cookbook called Stonewall Kitchen Favorites. (That picture on the cover btw is a lobster blt. No, I haven't made it yet and yes, I really really want to.) Inside this book of tastiness, I came upon a recipe for a fresh tomato salsa, complete with a jalapeno. However, with a little tinkering, you get the following recipe. Lots of flavor with out any nasty mouth-searing.

Combine all ingredients and serve. Don't chop the vegetables too finely, leave them chunky (thus the name). This salsa goes really well with Tostitos Scoops, they pick up the veggie chunks and the juice they sit in perfectly. And they're not even paying me to say that (though if they wanted too...).